Pear and Almond Frangipane Bruschetta with Honeyed Creme Fraiche
Photography by Aaron McLean.
A fabulous brunch recipe that is easy to put together just before serving. This also works really well with sliced stone fruit when in season.
Serves: 6
INGREDIENTS
6 x 1 cm thick slices good quality white bread, lightly toasted
3 pears
1 lemon
1/3 cup sliced almonds
2 tablespoons melted butter
icing sugar
Frangipane
1 cup whole blanched almonds, roasted
½ cup caster sugar
½ cup butter, soft but not melted
1 teaspoon finely grated orange zest
1 teaspoon vanilla extract
2 eggs
Crème fraîche
½ cup crème fraîche
1 tablespoon well flavoured honey
METHOD
Frangipane: Place the almonds and sugar in a food processor and grind finely. Add the butter, orange zest, vanilla and the eggs and process until mixed well. Scrape into a bowl, cover and chill for at
least 2 hours or overnight. Frangipane can be made 3-4 days ahead. Keep chilled.
Preheat the oven to 180˚C.
Spread the toasts thickly with frangipane. Peel, halve and core the pears. Slice thinly and toss with a little lemon juice to prevent them browning. Fan the slices over the frangipane. Toss the almonds with the melted butter until well coated and scatter over the pears.
Dust with icing sugar and place on a lined baking tray. Bake for 25-30 minutes until the frangipane is firm and the pears and almonds are lightly golden.
Crème fraîche: Whisk the crème fraîche and honey in a bowl.
To serve: Place the bruschetta on serving plates, dust with icing sugar and top each with a spoonful of crème fraîche and a little drizzle of honey.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.